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double chocolate raspberry cheesecake

(1)
Dietricha avatar
Recipe by
Dietricha Durtschi
@Dietricha
Jefferson City, MO

My whole family loves this recipe! It is decadent with a raspberry kick. It came in first place in a family reunion cheesecake bake-off we held one year. Quick, easy and wonderful.

read more
(1)
yield 16 serving(s)
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For double chocolate raspberry cheesecake

  • CRUST
  • 24
    oreo cookies
  • 1/4 stick
    butter, melted
  • FILLING
  • 4 pkg
    cream cheese
  • 1 c
    raspberries fresh or frozen, pureed
  • 1 lb
    special dark chocolate, melted
  • 1 c
    cane sugar
  • 1/2 c
    sour cream
  • 4 lg
    eggs
  • 3 Tbsp
    flour
  • GARNISH
  • 1 c
    whipping cream
  • 3 Tbsp
    sugar
  • 1 tsp
    vanilla extract
  • 1/4 c
    chocolate curls
  • 1/2 c
    raspberries

How To Make double chocolate raspberry cheesecake

  • 1
    For the crust: Crush Oreos and mix well with melted butter. Press onto bottom of 13x9 inch pan lined with foil.
  • 2
    Beat cream cheese, sour cream, sugar, and flour together. Add pureed raspberries. Mix well. Add chocolate; mix well.
  • 3
    Add eggs, 1 at a time, mixing on low after each until just blended. Pour over crust.
  • 4
    Place a pan of water in the rack below the cheesecake to prevent cracking. Bake at 325 degrees for 45 minutes to 1 hour until center is almost set. Do not overcook. Refrigerate 6 hours.
  • 5
    To serve: Beat together whipping cream, sugar, and vanilla until stiff peaks are formed. Place small dollop onto a square of cheesecake with chocolate curls and raspberries for garnish.
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